Ingredients
Fudge Base
- 2 1/4 cups semi-sweet chocolate chips
- 1 (14 oz) can sweetened condensed milk
Add-ins
- 3 cups mini marshmallows
- 1 cup peanuts
Instructions
- Prepare Pan: Line a 9×13 inch pan with parchment paper or aluminum foil and lightly grease it. Allow the edges to extend over the sides for easy lifting later.
- Combine Chocolate and Condensed Milk: In a large heatproof bowl, add the semi-sweet chocolate chips and sweetened condensed milk. Stir to coat the chocolate chips evenly with the milk.
- Microwave Chocolate Mixture: Microwave the bowl on medium power for 1 minute. Remove and stir the mixture.
- Repeat Heating: Continue microwaving on medium power in 1-minute intervals, stirring after each, until the chocolate is almost melted. Then stir thoroughly until you achieve a smooth chocolate mixture.
- Add Peanuts and Marshmallows: Stir in the peanuts and mini marshmallows. Be mindful that if the chocolate is very hot, it can melt the marshmallows, creating swirled textures rather than distinct marshmallow pieces.
- Transfer to Pan: Pour or spoon the fudge mixture into the prepared pan, spreading it out evenly.
- Set the Fudge: Let the fudge sit at room temperature until firm, about 2 hours, or refrigerate it for approximately 60 minutes to speed up the process.
- Cut and Serve: Once set, use the parchment paper or foil edges to lift the fudge out of the pan. Cut into 48 small pieces for serving.
Notes
- For best results, use a microwave-safe bowl when melting the chocolate mixture.
- If you prefer a nut-free version, omit the peanuts or substitute with seeds.
- Ensure not to overheat the chocolate to avoid burning it or melting the marshmallows too much.
- Store the fudge in an airtight container at room temperature or in the refrigerator for up to 1 week.
- Feel free to experiment with different nuts or add dried fruit for variations.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
